Shark Fin soup by Averna Ang

Soup Base

Use chicken bone or pork ribs to cook the soup. Add chicken stock, bit of salt & sugar.

Ingredients
- Chicken meat
- Crab meat
Above make into shredder

Shark fin

Soak overnight & clean well. Boil it with ginger & rice wine "米酒" to get rid of the smell for abt 20 mins & set aside.

My mum use the soup base to cook the shark fin using pressure cooker for 30mins & set aside.

Boil the soup base in a big pot once again. Add in shark fin, crab meat & chicken shredder and simmer for another 15mins. Thicken the soup with cornstarch solution & continue to stir till it reaches the thicken soup base that u wish.
Ready to serve with pepper, martell & vinegar.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/783852655017146/

Salted Duck with Tofu Soup 咸菜鸭豆腐汤 by Lilian Teo

Recipe: http://kiddohut.com/2015/03/recipe-salted-duck-with-tofu-soup/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789262004476211/

Fishmaw Crabmeat Broth by Michelle Heng

Adapted recipe from Simply Her magazine, Jan 2015 edition

Ingredients
1l water
120g crabmeat
60g fishmaw (softened in hot water, rinsed and cut into small pieces)
2 tbsp oyster sauce
2 tbsp shaoxing wine
1 tbsp soy sauce
1 tsp salt
2 eggs (beaten)
Cornflour slurry
Vinegar

Steps
1. Bring the water to a boil then add fishmaw, oyster sauce, soy sauce, salt and shaoxing wine. Cook for 15 mins.
2. Add crabmeat and cook for another 5 mins before stirring in the egg.
3. Thicken the broth with the cornflour slurry to your desired consistency.
4. Serve hot with a drizzle of vinegar.
5. Bon appetit!

Note
1. The recipe in the magazine used the rice cooker to cook this broth (but time used was a tad too short), same steps just different cooking method.
2. Can add shredded chicken meat into the broth too.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/786197788115966/

Braised Shark's Fin in Superior Broth by Florence Neo

Recipe: https://flofoodventure.wordpress.com/2015/02/26/braised-shark-fin-soup-in-superior-broth/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/787226174679794/

ABC Soup by Shireen Mak

Recipe: http://dishforkids.blogspot.sg/2015/02/abc-soup.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/785688911500187/

Homemade chicken essence with ginseng by Low Lai Kuen‎

Homemade chicken essence with ginseng 池底参 using slower cooker, no water added. Bought a matured chicken 老母鸡for $7, remove skin n fat, chop into 4 parts, cook for 4hrs, yield 250ml of chicken essence.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/765650780170667/

Ginseng chicken soup by Karen Lim

1. 3 deboned chicken drumstick (bought from fresh mkt better cos aunty can deboned for us)
2. A packet of fresh ginseng (its in season at giant now) washed n sliced
3. A handful of crushed dried red dates

Method
1.blanched chicken with boiling water
2.bring a pot of water to boil then add in fresh sliced ginseng and red dates. Bring it to a boil with the ingredients n let it simmer for half an hour.

I m using endo pot so i will Off fire after half an hour of simmering n transfer pot to endo ware. Leave it overnight or full day. For those who r not using thermal pot u hv to simmer longer on the stove or slow cooker for at least another 1 to 2 hrs for better flavour.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780961848639560/

Buddha Jumps Over The Wall 佛跳牆 by JJ Lily Ooh

Ingredients 

2 pcs of chicken drumstick (May use 1 whole chicken)

2 pig tails (cut to small pcs)

80g Chinese Jinhua ham 

10 pcs of mushroom, 12 pcs dried scallop

1 pc Sea cucumber 

20g Fish Maw and pork tendon

Method

I do add in some Chinese herb like Solomon Seal Rgizome (Yu Zhu), Codonopsis root (Dang shen), Chinese yam (Huai shan) and red dates. 

1st layer place drumstick and pig tail, follow by ham, dried scallops, mushroom, i used bone stock to cover all the ingredients. 

Double boiled for 2 hours, place the sea cucumber, fish maw and pork tendon to boil for 1 hour.

Lastly the abalone (optional), boil for 15 mins. 

I use double-boiled to cook for 3 hours++ (Prevent the soup get dried off), after that i removed pot from the big wok and boil for another 30 mins. Soup will turn out to be milky and golden colour... 

Note

Raw meat need to blanch in hot water, dried scallops, fish maw, dried mushroom and pork tendon need to soak 1 day before cooking. Sea cucumber, i purchased from wet market which ready soak.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/782008775201534/

Quick and Easy Chinese Hot and Sour Soup

The Lunar New Year, often called the Chinese New Year, is next week and I take that as the perfect excuse to pull out some of my favourite Chinese recipes and to try some new ones. One of my favourite Chinese take out dishes is the hot and sour soup and a few years ago I shared a traditional Chinese hot and sour soup recipe but it required a few ingredients that you could only get on a trip down to Chinatown or a well stocked local Asian grocery store so I decided to come up with a more accessible or pantry friendly version. This version of Chinese hot and sour soup does not require any rare ingredients, it takes less 20 minutes to make and what's more is that it's still better than most take out versions! You really couldn't find a much simpler soup recipe than this one, you pretty much just throw everything into the pot, heat it, pour in the egg drop along with a few seasoning and you are done! If you are looking for a quick, easy and tasty Chinese hot and sour soup, this is it and it was perfect for me right now since it is far too cold out for me to head down to Chinatown to pick up some of those wood ear mushrooms and lily buds that are required for the more traditional version of the recipe!

Read the recipe »

鸿喜菇豆腐烩肉丸 by Wai Soh Man

Recipe: http://jaselinewai.blogspot.sg/2015/02/blog-post_11.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780145902054488/

Caramelized Pear and Blue Cheese Soup

It's time for another warm comforting bowl of soup for these cold winter days! At first this pear and blue cheese soup might sound a little strange but the combination of pears and blue cheese can be a magical one; the trick is that you need to be careful not to overpower the delicate flavour of the pears with the strong flavour of the blue cheese. This soup starts off by caramelizing the pears in butter and brown sugar to add a little to their sweetness and to bring out more of the pears flavours. From there the recipe is pretty much a simple soup recipe where you cook some onions, garlic and thyme before adding the broth along with some potatoes to thicken the soup a bit, simmer until tender, puree and add the blue cheese along with some cream. I have to say that the sweet pear and savoury blue cheese combo is an absolutely fabulous one and it works amazingly well in this soup! As good as the soup is just like that it benefits from the saltiness from a garnish of some crispy fried pancetta or bacon; a must in my books! No matter how you make it, this soup is pure comfort food that will warm your soul through the dead of winter!

Read the recipe »

Creamy Japanese Corn Soup by Lilian Teo‎

Recipe: http://kiddohut.com/2015/01/recipe-creamy-non-cream-japanese-corn-soup/

Post link: https://www.facebook.com/photo.php?fbid=10152580477220143&set=gm.770336886368723&type=1&theater

Cauliflower Chowder

It's time for another soup and this time it's a cauliflower chowder that is so quick, easy, light, healthy and so tasty that you'll be coming back for seconds every time! My favourite cauliflower soup is my roasted cauliflower and aged white cheddar soup where the cauliflower is pureed to make a smooth soup but it's also nice to get the texture of the cauliflower and this chowder does just that. This recipe could not be simpler, you just saute the standard three veggies, onions, carrots and celery in oil, add some flour as a thickener, add the broth and cauliflower, simmer until the cauliflower is tender, add the cream and season to taste. The recipe as written is really good but I like to kick things up a bit by adding some umami in the form of melting parmesan cheese into the chowder, adding miso paste and finally by giving into my inner bacon addiction and topping things off with some crispy bacon! This is definitely one of my new favourite soups with it being both hearty and tasty while also being light and healthy and it's also a bowl of pure comfort food that is perfect for these cold winter days!

Read the recipe »

Sea Kelp, Daikon & Pork Soup by Chin Chin Chan

Recipe: http://fromchinshome.blogspot.fr/2015/02/sea-kelp-daikon-pork-soup.html?m=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777049525697459/

Creamy Parmesan Mushroom and Spinach Tortellini Soup

With all of the cold and the snow I have been in full on soup mode and my latest soup is this creamy mushroom and spinach soup with cheese tortellini. Mushrooms and spinach are a fabulous combination that I enjoy using in many different dishes so it was inevitable that I eventually used them in a soup like this one and it's a good thing that I did because this is one of my new favourite soups! This recipe is pretty easy, you simply slice the mushrooms, dice the onions, cook them in a saucepan, add the broth and tortellini, cook until the tortellini is done and add the spinach before seasoning and enjoying a bowl of pure comfort! If you know me then you know that I could not resist adding a bit of extra flavour, aka umami, in the form of using white wine to deglaze the pan, adding parmesan and I even add a tablespoon of white miso paste to the soup. No matter how you cut it, this creamy mushroom and spinach soup with cheese tortellini is one hearty and tasty bowl of soup that is perfect for these cold winter days!

Read the recipe »

50 Soups to Warm the Soul

With the colder weather here it's definitely time for a nice, hot, comforting bowl of soup! Soups can be pretty amazing; they are pure comfort food and they are able to pick you up when you are down, warm you up when you are cold and of course help you feel better when you are sick. There are so many different kinds of soups that you will never get bored whether you like to stick with your favourites or if you like to try new ones all the time. I am always looking for a tasty new bowl of soup and these are a few of my favourites; I hope that you will enjoy them as much as I do and that they will help you get through these cold winter days!

Read the recipe »

1st attempt Home Made Double boil Chicken Essence by Connie Ng

No water is needed. the small bowl I'm place few pieces of Pao Sheng (泡参) inside then cover w small bowl n arrange the chicken in. For pic 5 is done pic after 3 hr of boil which u can't see the essence soup as it hide inside the small bowl. U have to remove the bowl then the soup will come out.
(Please note the chicken skin have to remove to prevent the soup too oily)

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/747381321997613/

菊花鸡汤 Chrysanthemum Chicken Soup by Wai Sum

Ingredients
Red dates
Wolfberries
Yuk juk
1 honey date
Chicken breast meat
Chrysanthemums

Put in red dates, wolfberries, yuk juk and honey date in a pot of water and bring to boil. Add in chicken breast meat and boil in low fire for 2 hrs. Add in chrysanthemums 15mins before off fire.


Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/772540966148315/

Watercress with Pork Bone Soup by Dishforkids AtHome

Recipe: http://dishforkids.blogspot.sg/2015/01/watercress-with-pork-bone-soup.html

Post link: https://www.facebook.com/photo.php?fbid=1384090045231171&set=gm.771050326297379&type=1&theater

Ginseng chicken by Healing Manna

Fresh Korean ginseng (bought from Korea, I'm not sure if they are sold here in Singapore)
1 chicken (I used the cordyceps chicken, bought from NTUC $16.80)
Red dates
Handful of Japanese white rice
(In Jeju, the locals eat this dish with white rice, not glutinous rice)

1. Clean the Korean ginseng, remove skin. Soak red dates and remove pits.
2. Clean chicken, stuff the chicken with white rice till half full.
3. Place chicken, ginseng red dates, and water covering about 3/4 of the chicken.
4. I use the pressure cooker and beep for about 10 minutes (2 times).
Ready in about 30 mins.
5. Prepare salt mixed with pepper as dip for the chicken. It's quite strange cos in Korea, they don't add salt to the soup when cooking. Add it when eating.
Enjoy!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/768453196557092/